Cork & Olive Wine Bar & Café's chief oenophiles, Hank and Doug, celebrate the store's expansive collection of wines and microbrews by adding a social tasting and snacking experience to the joy of shopping for fine imbibables. During these tastings, guests may have the opportunity to observe actual gold flakes tumble and turn amid the racing bubbles of the Peter Brum Gold Sparkler or note how the creamily textured tannins in the Cinnabar merlot transform when paired with artisanal cheeses and gourmet meats. Oak barrels await the touch of a tap to allow customers to fill their own bottles or purses with ripe, fermented delights. Every Friday and Saturday, live jazz imbues the air with as many varied and unpredictable notes as are found in the store's collection of wines.
Sizzling Central American cuisine serenades senses in Estela's family-friendly interior, where customers can surf waves of free WiFi or challenge friends to games of foosball in between their savory bites. Start with a zesty appetizer such as mexican-chicken egg rolls ($6.90) before reeling in an entree such as pan-fried sea bass ranchero ($12.75) or a loaded combination platter ($9.60–$10.20). Homemade flan, fried ice cream, or choco tacos ($4.95–$5.95) can sweeten stomachs while a kaleidoscope of tequila from the restaurant's full bar adds sugar to the sentiments of dining love birds and old pinochle partners. Drool over the entire dinner menu, which also includes children's specials and vegetarian options, on Estela's website.
Della's After Dark is the Teen Wolf of eateries, morphing from a demure deli into a swanky spot for savories come sundown. Slurp a “seafood margarita” ($7), a combo of lime, mango, cilantro, shrimp, crab, and squid, or skate toasted french bread across an oozy caldron of baked goat-cheese marinara ($7). Fresh, colorful salads, including the grape tomato and boccocini ($8) drizzled with balsamic vinegar, pleasantly stretch stomach muscles in preparation for the main course. Della's menu also offers a variety of protein-based plates, from pan-Asian seared tofu ($14) to grilled swordfish bedded with sundried-tomato pesto and parmesan polenta ($18). Desserts change nightly; recent sweets include bananas foster and sticky date pudding.
Twenty miles. That's the longest distance any cut of fish, chicken, or beef travels before it arrives in front of Chef Rafy Rosario at The Shrimp Warehouse. With an emphasis on local ingredients, he crafts a surf 'n' turf menu that fuses Creole, Cajun, Southern, and Caribbean flavors. He fills baskets with pink shrimp straight from Tampa's docks and loads plates high with fried shrimp, fish, and scallops served with fries, hushpuppies, and shrimp coleslaw. His 36-inch shrimp po' boy challenges the hungriest of diners and is free to those who can finish it in one sitting. Unlike professors at the University of Atlantis, his expertise extends beyond the ocean; he also hand-trims chicken and grills slabs of sirloin steak.
The restaurant's decor echoes the menu's ocean flavors. Outside the restaurant's entrance, two giant shrimp welcome guests into a space marked by exposed-brick walls and rich wood furniture. Life vests line the walls, and tables sit beneath the actual shrimp boat used by our tiny ancestors.